Wednesday, February 3, 2016

Procrastination Recipe: Mushroom Soup

A couple weeks ago I had dinner at Monotomy Grill in Arlington, MA and ordered their soup of the day which was a mushroom soup. It was, and I do not say this lightly, the best soup of my life. Thinking back, I'm not sure what exactly made it so perfect but it was. I could have eaten a gallon of it and still wanted more. So this past weekend I set out to recreate it. I didn't, if you're wondering. I think the restaurant must have used cream - they had to have. I was trying to be a little healthier. Silly me.

1 container Baby Bella mushrooms
1 containers mixed mushrooms (these included Crimini. Shitake and Oyster)
*Basically this is personal preference. I would also suggest using Porcini but I couldn't any at the Shaw's I was at.
1 stick unsalted butter
2 garlic cloves, peeled and sliced (don't worry about this too much as it's going to get blended)
1/2 large yellow onion
1 container veggie stock
1 1/2 cups water
1/2 cup sour cream
1 lemon
salt & pepper to taste
truffle oil (totally optional)

In my soup pot I melted the butter, added the chopped onion and Baby Bellas. I let this cook down a bit (until the onion was translucent) then I added the two other containers of mushrooms and garlic. I added a couple turns of the salt and pepper mills and continued to let it cook down (about 15 minutes on medium heat, stirring occasionally). 

After the mushrooms had started to brown I added the veggie stock and water, a little more salt and pepper and then zested half of the lemon. This is completely personal preference. The lemon cuts through the mushroom flavor and adds a bit of a tang so if you just want that one note mushroom flavor don't add the lemon. 

Then I took about half of it at a time and pureed it. I returned it all to the pot on low heat and stirred in the sour cream to add a bit of creaminess. Lastly, I had just purchased Olive Oil with Truffle Oil in it so I drizzled some on top. Because why not? Yesterday I had some for lunch with grilled cheese on the side and it was a perfect combination, something to mix up the monotony of grilled cheese and tomato soup. 



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